Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.

Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.

Roll out to about 14 x 6 rectangle, ¼ inch thick.

Press dough into Emile Henry Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.

Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.

Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.

Fill in the gaps with the small cherry tomatoes, alternating colors.

Pop in the freezer for 10 mins to chill the pastry well before baking.

Bake at 425F for 30-35 mins until pastry is golden brown.

Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares

On a large cutting board, dice onions, chop the garlic (add an extra clove or two if you like garlic) and thinly slice the zucchini to 1/8 thick slices. (A mandolin helps you cut a lot of time.)

In a large skillet, combine butter and olive oil over medium heat until melted and hot. Add onions, and garlic and cook them for about 3-5 minutes, stirring occasionally.

When garlic is fragrant and onions are mostly clear, add zucchini slices, and salt and pepper to taste. Stir and then add the Italian spices, pinches at a time, while stirring to ensure even distribution. Cook zucchini for 10-15 minutes or until mostly done. Set aside and allow to cool for 15 minutes.

Preheat the oven to 400 F.

Line the bottom and sides of the Emile Henry Deep Flan Dish with dough.

In a large bowl combine eggs, half-and-half/heavy cream, 1/2 to 1 teaspoon salt, and ground clove. Whisk together thoroughly. Add cheese and cooled zucchini mixture, and mix to combine.

Pour mixture evenly into the dish. Cover top with foil and place in the oven. Cook for 50 minutes, then check the quiche to see how done it is, it should be slightly set around the edges, but still be fairly jiggly in the center. Cover and cook for an additional 5-10 minutes if needed. Remove foil and cook for 10-15 more minutes. Quiche is done when the crust is a golden brown and the eggs are set, with a very slight jiggle to them.

6 Tbsp. butter* (For grating purposes, place your butter in the freezer for at least 20 minutes before starting the recipe)

1 1/2 cups all purpose or pastry flour

1/2 cup corn flour

2 tsp. baking powder

1/2 tsp. + 1/8 tsp. baking soda

1/2 tsp. salt

1 Tbsp. dried rosemary

1 cup buttermilk

garlic salt for garnish, optional

While waiting for your butter to get cold, chop and cook your bacon in a small saute pan until it is slightly crispy. Remove cooked bacon pieces from the pan, setting the bacon aside and removing the pan from the heat. Place the 2 Tbsp. of butter into the cooling pan. This will melt the butter without the fear of burning it.

Place your baking stone into your oven and preheat to 450°F.

With the Ankarsrum mixer turned on its side, attached the Vegetable Cutter Attachment with the large grating drum. Click HERE for a refresher on the the use of this attachment. With the machine set to high speed (about 6 o'clock on the speed dial), place a medium sized bowl under the attachment and run the block of cheese through the attachment. Turn the machine off and remove the grating drum to make sure no cheese is left in the attachment. Set cheese aside.

Replace the grating drum into the housing and re-secure with the locking ring. Place a small bowl under the attachment and turn machine to high speed. Take the cold butter from the freezer and run through the grater with the help of the plastic plunger. Once grated, turn machine off and remove grating drum to make sure no butter is left in the attachment.*If you do not plan on grating your butter, cut into 1 Tbsp. pieces and allow to fully come to room temperature and proceed as normal with the recipe.*

Remove the Vegetable Cutter Attachment and turn machine upright. Place the beater bowl, fixed with the single wire whips onto the Ankarsrum base. Combine the flour, corn meal, baking powder, baking soda, salt and rosemary into the mixing bowl and turn on low just until combined.

Add the grated (or room temp.) butter and mix on low just until a crumbly texture is achieved. Add the grated cheese and chopped bacon to the mixture and slowly pour in the buttermilk. Mix on low just until a soft dough is formed (no more than 1 minute). Do not over mix as this will cause your scone to be tough. Once dough is formed, turn machine off and turn dough out onto a slightly floured board or pastry mat. Sprinkle a bit of flour onto the dough and with floured hands, fold and turn the dough a few times to form a somewhat uniform ball. Remember, do not handle too much. With a floured rolling pin or just with your hands, press/roll dough into an 8-10 inch round and about 2 inches thick.

Remove your hot stone from the oven and gently move your dough round onto the stone. With a large knife, pastry cutter or pizza cutter, cut into 8 equal pieces. With a pastry brush, baste tops of scones with melted butter and sprinkle a bit of garlic salt if desired. Place stone back in the oven and bake 18-20 minutes or until scones are golden brown.

When done, remove the scones from the baking stone with a large spatula and allow to cool slightly before serving.

Preheat the oven to 350ºF. Grease 7 Emile Henry Ramekins. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.

In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.

Spoon 4 to 5 tablespoons of the cake batter into each greased ramekin. Place ramekins 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let cool.

Sauté the pepper for about 5 minutes and then add the onion. Sweat the onion for 5 minutes or until translucent. Add the ground beef and season with a pinch of salt and pepper.

When the beef is fully cooked add the paprika, cumin, cayenne, and chili powder. Mix around to evenly season the meat.

Pour the tomato puree, chicken stock, diced tomatoes, and both types of beans into the Dutch Oven. Cover, reduce the heat to low and simmer for at 20 minutes. Taste and add more chili powder, salt, etc. if needed.

Slice your tomatoes about ¼” thick, layer into a colander and sprinkle with a few pinches of salt in between the layers. Allow to drain for at least 45 minutes and up to an hour. Tip: once in a while, tilt the colander side to side to ensure the water is sufficiently draining.

While the tomatoes are draining, put the Emile Henry Pizza Stone (round or rectangular) in the oven and preheat to 425F.

While the oven is preheating, take your store bought pie crust and leave on the counter so it can come to room temperature. Once the oven has reached 425F, dust a little bit of all-purpose flour on your counter and unroll the pie crust. Use a rolling pin to create a large circle that measures 1/8” thick. Transfer dough to a lightly floured pizza peel.

Remove the tomatoes from the colander and drain them further by laying the tomatoes on several layers of paper towel.

Arrange the drained tomatoes on the dough leaving a 1 ½” boarder. Break the mozzarella into pieces and randomly place on the tomatoes. Season with salt and pepper.

Fold the edges of the dough over the tomatoes, pleating as you go. Use the pizza peel to transfer the tart onto the pizza stone. Bake in the oven until the tart is golden about 30-35 minutes. Remove from the oven and allow to cool for at least 10 minutes, drizzle with balsamic glaze before cutting.

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Unfold thawed puff pastry onto a lightly floured work surface. Most commercially made puff pastry sheets are sold folded into thirds. Unfold the pastry and slice into thirds at the creases. Cut each strip in half, creating six equally sized rectangles.

Gently press each rectangle with your fingers, flattening slightly. With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle. Arrange 1 inch apart on the prepared baking sheet.

Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper. Top with a generous sprinkling of grated cheese. Press five to six asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through. Remove from the oven, allow to cool for 10 minutes before serving. Serve with thick balsamic reduction.

Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat.

Gently shape the dough into two round loaves. Lightly flour the base of your Bread Cloche. Place one loaf on the base, cover with the lid, and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

Spray the loaf with lukewarm water.

Make two fairly deep diagonal slashes on top of the dough with a serrated bread knife.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

In a large bowl mix together the flour, salt, sugar, dried herbs, and yeast. Pour the warm water into the dry ingredients and mix (knead) for 7 to 10 minutes. When the dough is smooth and satiny, make a ball with the dough and place in a lightly greased bowl. Cover with a tea towel, and leave to rest (rise) for 20 minutes. Make sure the dough is in an environment between 75-80°F and away from any cold drafts. After 20 minutes, knead the dough again to remove the carbon dioxide. Lightly grease the sides and bottom of the Emile Henry Bread Loaf Baker, sprinkle with all-purpose flour and remove any excess. Shape the dough into an oval and place into the bottom of the Loaf Baker. Cover with the lid and leave to rise for another 45 minutes at room temperature. Preheat the oven to 460°F. Remove the lid and sprinkle some flour over the top of the dough. Make several shallow incisions in the surface with a paring knife. Put the lid back on and place in the preheated oven. Bake for 35 minutes. Leave to cool on the platter, having removed the lid.

The night before you're going to bake, make the levain: Weigh the spelt flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Mix the spelt flour, water, and starter together, cover, and set aside at room temperature for 12 hours, or overnight. At this time the levain should be expanded and very bubbly, but not yet starting to fall.

The next day, weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours with all the levain, and the remaining dough ingredients.

Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — until you have a soft, smooth, elastic dough, incorporating only as much of the remaining 1/2 cup of all-purpose flour as you need to keep the dough from sticking; it will quickly become smooth and elastic.

Let the dough rise, covered, for about 1 hour. It won't double in that time, but it will start to get puffy.

Meanwhile, grease a covered bread loaf baker.

After an hour, remove the dough from the bowl and form it into a 9" log. Place the loaf in the baker, cover it with the baker's lid, and let it rise for 1 to 1 1/2 hours.

About 30 minutes before you're ready to bake, preheat your oven to 425°F.

Remove the lid of the baker, and slash the loaf lengthwise down the center; dusting the loaf lightly with flour will help you make a neater slash and gives the finished loaf a nice artisan look. Place the cover back on the baker.

Bake the bread for 10 minutes, then reduce the oven temperature to 400°F and bake for 25 to 30 minutes longer. Remove the lid, and bake for another 5 minutes or so, until the loaf is nicely golden; a digital thermometer inserted into the center of the loaf should read 190°F.

Remove the bread from the oven, turn it out of the baker immediately, and cool it thoroughly before slicing.

Store bread at room temperature, well wrapped, for several days. Freeze for longer storage.

Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours, yeast, cheese powder, salt, garlic oil, and water in a large mixing bowl, or a large (6-quart), food-safe plastic bucket.

Mix and stir everything together to make a sticky, elastic dough; this will take about 90 seconds on medium speed in a stand mixer or 3 to 4 minutes by hand.

Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large container.

When you're ready to continue, turn the dough out onto a lightly greased surface, and pat it into a 12" x 14" rectangle.

Spread the sun-dried tomatoes, garlic, and cheese over the surface of the dough. Starting with a long side, roll the dough into a log.

Place the dough in a lightly greased long covered baker.

Cover the baker with its lid and allow the dough to rise until it's very puffy, about 1 1/2 to 2 hours.

In the meantime, cut the tomato into five slices (if using a full-size tomato). Peel the garlic cloves; slice them, if desired.

Towards the end of the rising time, preheat your oven to 450°F.

Line the tomato slices or scatter the cherry tomatoes down the loaf, and use the garlic cloves to fill any empty spaces.

Re-cover the baker. Place the pan in the oven, and bake the bread for 40 minutes.

Remove the cover of the baker and bake the bread for 15 to 20 minutes longer, until the crust is golden brown; a digital thermometer inserted into the center of the loaf will read 200°F.

Remove the bread from the oven, allow it to cool for 10 minutes, then turn it out of the baker onto a rack to cool completely.

Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.

Manual/Mixer Method:In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add additional water or flour if needed - the dough should be somewhat sticky. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 hour; it should just about double in bulk.

Lightly grease the bottom part of your covered baker and sprinkle it with cornmeal or semolina. Transfer the dough to a lightly greased work surface, and form it into a smooth, 13-inch log. Place the dough in the pan, cover the pan with its lid, and let the dough rise for 45 minutes to 1 hour. Check it occasionally to see where it's at; when ready to bake, it should have started to fill the pan side to side, and crowned about 1" over the rim. When it's risen as much as you like, take a very sharp serrated knife and make three diagonal, 1/2"-deep cuts in the loaf.

Place the pan in a cold oven, and set the oven temperature to 425°F. Bake the bread for 30 minutes. Remove the lid from the pan, and bake an additional 5 to 10 minutes, or until the bread is golden brown and its interior temperature measures 190°F on an instant-read thermometer. The bread will bake for a total of about 35 to 40 minutes, starting in a cold oven. However, if your oven preheats slowly, you may find it necessary to allow the bread to bake an additional 10 minutes or so, beyond the suggested 5 to 10 minutes with the lid off.

Remove the bread from the pan, and allow it to cool on a rack. Note: For the crispiest crust, turn the oven off, place the loaf on the middle oven rack, crack the oven door open a couple of inches, and allow the bread to cool in the oven.

2. Stir in the remaining ingredients, and mix and knead — by hand, mixer, or bread machine — until you have a smooth, elastic, slightly sticky dough.

3. Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 90 minutes.

4. Gently deflate the dough, divide it into three equal pieces, and shape each piece into a flat 10" x 4" oval. Fold each oval in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, then fold and seal on the other side.

5. With the seam side down, gently roll each piece of dough into a 13" log. Place the logs seam-side down into the wells of a lightly greased or floured stoneware baguette baker. Cover the baker with the lid, and let the baguettes rise until very puffy, 45 to 60 minutes.

6. Preheat the oven to 400°F.

7. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water.

8. Return the lid to the baker and bake the baguettes for 20 to 25 minutes. Remove the lid and bake for 5 to 10 minutes longer.

9. Remove the baker from the oven, and turn the baguettes out onto a rack to cool.

10. Yield: three 13 1/2"-baguettes.

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https://www.emilehenryusa.com/blogs/recipes/crusty-baguettes-by-king-arthur-flour2018-06-07T11:38:00-04:002018-06-07T13:29:09-04:00Crusty Baguettes By King Arthur FlourBrian Wharton
1. Stir together all of the ingredients in a large bowl. Gently knead everything together for 1 to 2 minutes to make a slightly sticky, rough dough.

2. Place the dough in a lightly greased bowl, cover, and let rest for 2 hours, folding the dough over on itself several times after the first hour, and then after the second hour; this will deflate the dough, redistributing the yeast and oxygen.

3. Cover the bowl, and refrigerate the dough overnight.

4. Transfer the dough to a lightly greased surface, divide it into three pieces, and shape each piece into a 10" x 4" oval.

5. Fold each oval in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, then fold and seal from the opposite side. Gently roll each piece of dough, seam-side down, into a 13" log.

6. Generously grease the wells of an Emile Henry stoneware baguette baker, and sprinkle them with cornmeal or semolina, for best release. Place the logs, seam-side down, into the prepared baker.

7. Cover the baker with the lid, and let the baguettes rise until very puffy, about 90 minutes.

8. Preheat the oven to 450°F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker.

9. Bake the baguettes for 20 minutes. Remove the lid of the baker, and bake for an additional 5 to 10 minutes, until deep golden brown.

10. Turn the baguettes out onto a rack to cool. 11. Yield: three 14" baguettes.